The Ultimate Creamy Potato Soup Recipe

When it comes to hearty comfort food, Creamy Potato Soup reigns supreme. This velvety, flavorful soup is perfect for warming up on chilly days or serving as a satisfying starter. With simple ingredients and a foolproof method, this recipe will become a staple in your kitchen.

A Brief History of Potato Soup

Potatoes, native to the Andes Mountains of South America, were introduced to Europe in the 16th century. Potato soup quickly became popular across the globe due to the tuber’s affordability and versatility. Creamy versions of the soup are often associated with Irish and American cuisine, beloved for their rich, indulgent textures.

Ingredients for Creamy Potato Soup

For the Soup Base:

• 4 tablespoons (60g) unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups (1 liter) chicken or vegetable stock
• 1 ½ cups (360ml) whole milk
• 1 cup (240ml) heavy cream

For the Potatoes and Vegetables:

• 6 medium potatoes (about 2 pounds), peeled and diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced

For Seasoning:

• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for depth)
• ½ teaspoon dried thyme or fresh thyme sprigs

For Garnishing:

• Shredded cheddar cheese
• Crispy bacon bits
• Chopped green onions
• Sour cream

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Melt butter: In a large pot or Dutch oven, melt the butter over medium heat.
2. Cook the onions: Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
3. Add garlic: Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 2: Create the Roux

1. Add flour: Sprinkle the flour over the onions and garlic. Stir constantly for 2-3 minutes to cook out the raw flour taste.
2. Whisk in stock: Gradually pour in the chicken or vegetable stock, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.

Step 3: Add Potatoes and Vegetables

1. Incorporate the vegetables: Stir in the diced potatoes, carrots, and celery. Add the salt, pepper, thyme, and smoked paprika (if using).
2. Simmer: Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 4: Blend the Soup

1. Mash or blend: For a creamy texture, use an immersion blender to partially blend the soup. Leave some chunks for a rustic feel, or blend completely for a silky texture.
2. Add dairy: Stir in the milk and heavy cream, heating gently until the soup is warm and creamy. Avoid boiling to prevent the dairy from curdling.

Step 5: Taste and Adjust

1. Adjust seasoning: Taste the soup and add more salt or pepper if needed.
2. Optional thickness adjustment: If the soup is too thick, add a splash of stock or milk to reach your desired consistency.

Step 6: Serve and Garnish

1. Ladle the soup: Serve the warm soup in bowls.
2. Top with garnishes: Add shredded cheddar cheese, crispy bacon bits, chopped green onions, and a dollop of sour cream for added flavor and texture.

Tips for the Perfect Creamy Potato Soup

• Choose the right potatoes: Russet potatoes are best for a creamy texture, while Yukon Gold potatoes offer a buttery flavor.
• Make it vegetarian: Use vegetable stock and skip the bacon for a vegetarian-friendly version.
• Add extra depth: Stir in a splash of white wine or a dash of hot sauce for a flavor boost.
• Freeze leftovers: Let the soup cool completely, then store in airtight containers. Reheat gently to maintain the creamy texture.